It’s been some time since I felt like writing but with spring around the corner, and here we are in the 3rd month of the year already, I have felt the need to get back to writing. So write I must.
These first eight days of March have been interesting. I’ve been focusing more on making my own…fill in the blank. I have made my own water kefir the entire month of February but it took over my kitchen because my husband and I weren’t drinking it fast enough; my husband ended up being the only one who drank it because I think it tastes like beer and I hate that taste.
This month I’ve tried my hand at making my own coconut milk that doesn’t have all the nasty ingredients in it. Do you know what’s in your coconut milk? Whether you buy your coconut milk (or any nut or seed milk) by the carton in the refrigerator section or in the can in a grocery aisle, it’s best to read the ingredients. Check out the ingredient label of your coconut milk. Are these ingredients in it? Carrageenan, Sodium Metabisulfite, xanthan gum, tricalcium phosphate gellan gum then put it back on the shelf and learn how to make your own coconut milk. So many digestive health issues are associated with these ingredients alone that it would take the entirety of this post to list them all. But, I will give you this. Carrageenan may come from seaweed but it’s extracted using deadly chemicals. And Gellan gum is made from the lactose and cornstarch. This is why I am a big proponent of being an II (Ingredient Investigator).
So what do we do in the meantime? We make our own.
- 1 33.8 container coconut cream (Chaokoh Coconut Cream Classic Gold is my go-to brand because it only has coconut extract and water) room temperature
- 1 Tablespoon the best pure vanilla you can buy. I happen to like Madagascar vanilla.
- 32 ounces clean water. I use either spring or reverse osmosis.
- 32-ounce carafe with lid for shaking, I usually reuse another.
- A funnel that will fit into your carafe.
Step 1: Shake the coconut cream to mix the water and extract, it usually separates sitting on a shelf. Open the coconut cream container, pour through the funnel into your carafe. Sometimes you will need to coax the coconut extract into the funnel. I use a chopstick for this.
Step 2: Once you have as much of the coconut cream as possible into the carafe, pour in the water. You may not use all the water depending on how much of the cream you were able to use.
Step 3: Add the vanilla. Shake. Enjoy.
I use this coconut milk for making smoothies and in cooking.
PLEASE more than ever before we need to become Ingredient Investigators. So much of the food marketing industry is leading people astray making them think they are drinking something that’s healthy like this new Flax milk that’s out by Good Karma. The only thing good about it is in its name. The company touts that their flax milk is free of dairy, lactose, soy, nuts, and gluten. How can this be when one of their ingredients is made from lactose (gellan gum) and another is made from soy (xanthan gum)?
While I’m making my own...Fill In The Blank, I hope you gain some courage to make your own too.